Francois Payard

Third-generation pastry chef François Payard honed his cooking skills in the finest pastry kitchens in France and his family’s kitchen before moving to New York in 1991 to become pastry chef at Le Bernardin. Branches of Payard have opened at Caesars Palace in Las Vegas, Japan, and Korea.

In 2009, the François Chocolate Bar opened in New York City. Described as “a chocolate jewelry shop,” this shop was devoted to Payard’s chocolate creations. In 2010, he opened FPB, a casual bakery in downtown New York City, and two more locations followed.

Payard opened his first FP Patisserie at the Plaza Hotel in the Todd English Food Hall in 2012. He then opened his flagship store on New York’s Upper East Side.

This year, Payard joined the new Brooklyn Euro-style brasserie Karver as culinary director.

Payard is also the author of the popular cookbooks Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts, Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone, Payard Desserts and Payard Cookies.